Dress up some amazing Trenchers rigatoni with this easy sausage and cream sauce.
Ingredients:
2 T olive oil
1 onion, chopped
2 cloves garlic, minced
3 stalks kale, destemmed and chopped
salt and red pepper flakes, to taste
1 package Italian sweet or hot sausage, or ground turkey sausage (crumbled walnuts and a little sage salt make a tasty veggie alternative)
2 cups ugly or arrabiata sauce
1 cup chopped cherry tomatoes
1/2 t oregano
1/2 cup cream
grated gouda, to taste
Warm the olive oil in a cast iron pot, and set a large pan of water on to boil for the pasta.
Add the onion to the olive oil, along with a some salt and red chili flakes.
While the onion softens, prepare the sausage by removing the casings and roughly chopping the meat, or opt for the ground turkey sausage.
Put a pot of water on to boil for the pasta.
Add the garlic, sausage and kale to the onion, and cook, stirring frequently, until the meat is evenly browned.
